21 September 2010

Oriental Cabbage Salad

I made a double batch of this recipe for our family's annual rib cook-off the other weekend. I was so happy that I made a salad side dish that was large enough to feed a crowd and also something green! One can only handle so much potato salad and ribs! At the end of the party, people were raving about the salad and some even took home the leftovers in plastic containers! I wish I could take credit for the recipe, but we have to thank Doug's Grandma C. and his mom for passing down a such a crowd-pleasing recipe!


Oriental Cabbage Salad
(Recipe from Grandma C.)
Yield: Many Servings

1 Head of Cabbage, shredded
6 Green Onions, chopped
2 pkg. Ramen Noodles - Oriental Flavor
1/3 C. Sesame Seeds
1 C. Sliced Blanched Almonds
2 Tbsp. Soy Sauce (low sodium)
1/3 C. Red Wine Vinegar
1/2 tsp. Pepper
3/4 C. Oil
3/4 C. Sugar

Day Before: Toast 2 packages of crushed ramen noodles (seasoning packets reserved), sesame seeds, and almonds on a cookie sheet in a 350F degree oven until brown. When brown, remove from oven, set on counter to cool, and add seasoning packet from ramen package. Stir gently to incorporate and store in a plastic covered container. You can also make the dressing the day before: Add soy sauce, red wine vinegar, pepper, oil and sugar to a glass jar or plastic covered container. Shake and refrigerate in fridge until later use.

To Serve: Shred the cabbage into thin strips and slice the green onions. These can be done in the morning of the party and then stored in a large plastic zipped bag in the fridge. When ready to serve, toss the cabbage, green onions, and dressing together. Then, add the toasted noodles, sesame seeds, and almonds; gently combine all ingredients.

4 comments:

  1. This sounds lovely, thanks for sharing.

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  2. I make something very similar, but instead of cabbage I use a bag of broccoli slaw and a bag of cole slaw. So easy and delish!

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  3. Marc's mom makes something like this and it's SO good! I love the crunchy noodles and almonds in it!

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